Recipe courtesy of The Big Book of Fish and Shellfish
by Fred Thompson

Published by Chronicle Books

“Brûleèd” Salmon with Fresh Grilled Fruit Salsa

Coating salmon with brown sugar gives a mildly sweet, moist glaze. The idea is from a Chicago area chef, Marggi Walstrom, who also does product and recipe development . Coating the salmon with brown sugar was her idea and I thought some grilled fruit salsa sounded like the perfect thing to go along with it. You’ll have left over salsa which will be outstanding for the next two or three days with chicken, pork or even shrimp. It is also pretty good just by itself.

Take salmon fillets and sprinkle them liberally with salt and pepper. Take one tablespoon of brown sugar for each fillet and spread evenly over fillet and pack it down. Reserve.

Slice pineapple into rings, about 1/4 inch thick. Toss all fruit with oil.

When the fire is ready, place the salmon, skin side down on the grill. Add the fruit to the grill. Cook the fruit about 2 to 3 minutes per side or until soft but still firm.

While the fruit and salmon are cooking, mix the cilantro, garlic, jalapeno and red onion together in a large bowl. Set aside. When the fruit is done, roughly chop and add to this mixture, stirring to combine.

Meanwhile, back to the salmon, cook the salmon for a total of 8 minutes. Do not turn. The skin will probably stick to the grill. That’s OK. If that happens just slide your spatula between the salmon skin and the flesh to remove the salmon fillet. Serve with the grilled fruit salsa.